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Yummy Baked Potato Recipes

Updated on August 11, 2016

Crispy Potato Roast

2 hrs to make, serves 6-8

Ingredients

Gluten free

Meat

  • 3 oz Bacon

Produce

  • 1 Onion or 4 shallots, small very thin
  • 3 1/2 lbs Russet potatoes
  • 4 Thyme, fresh sprigs or leaves

Baking & Spices

  • 1 Kosher salt
  • 1/2 tsp Pepper

Oils & Vinegars

  • 3 tbsp Olive oil, extra-virgin

Dairy

  • 3 tbsp Butter, unsalted

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine melted butter and oil.
  3. Brush bottom of a 9-10 inch baking dish with some butter and oil mixture. Set aside.
  4. Peel the potatoes. slice each potato very thinly(as thin as possible) crosswise using a sharp knife or mandoline, keeping the potato intact as you proceed.
  5. * Keep the slices together as you cut them so that you can arrange them easily in the dish.
  6. Place the potatoes vertically in the prepared baking dish.
  7. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.
  8. Sprinkle with salt and pepper flakes.
  9. Brush with the remaining butter and oil mixture.
  10. Bake for 1 hour and 15 minutes uncovered.
  11. If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.
  12. While potatoes are baking, fry bacon over a medium high heat until crisp.
  13. Remove with a slotted spoon and drain on paper towel. Set aside.
  14. Remove potatoes from oven.
  15. Add bacon bits by scattering around throughout the potatoes.
  16. Lay the thyme sprigs/leaves on top of potatoes.
  17. Bake for an additional 35 minutes or until potatoes are cooked through with a crisped top.
  18. If it seems to brown too fast, cover it with foil to slow it down.
  19. Remove from oven.
  20. Sprinkle on a little more kosher salt. Serve immediately.

Crispy Potato Roast
Crispy Potato Roast

Italian Roasted Garlic & Parmesan Potatoes

1 hr to make, serves 4-5

Ingredients

Vegetarian, Gluten free

Produce

  • 4 minced cloves Garlic
  • 1 Parsley, fresh
  • 2 lbs Russet potatoes

Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Red pepper flakes
  • 1 Salt and pepper

Oils & Vinegars

  • 1/4 cup Olive oil

Dairy

  • 1 Butter
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
  2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
  3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
  4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
  5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
  6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
  7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
  8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
  9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Italian Roasted Garlic & Parmesan Potatoes
Italian Roasted Garlic & Parmesan Potatoes

Baked Garlic Parmesan Potato Wedges

45 mins to make, serves 4-6

Ingredients

Vegetarian, Gluten free

Produce

  • 2 tsp Garlic powder
  • 3 Russet potatoes, large

Baking & Spices

  • 2 tsp Italian seasoning
  • 2 tsp Salt

Oils & Vinegars

  • 4 tbsp Olive oil

Dairy

  • 1/2 cup Parmesan cheese

INSTRUCTIONS

  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Baked Garlic Parmesan Potato Wedges
Baked Garlic Parmesan Potato Wedges

Baked Potato Casserole

45 mins to cook, serves 16

Ingredients

Meat

  • 6 slices Turkey bacon, cooked and crumbled

Produce

  • 1 Green onions
  • 8 Potatoes, medium

Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

Dairy

  • 2 cups Shredded 2% cheddar cheese
  • 1/2 cup Sour cream, light

Other

  • 1 cup Nestlé carnation evaporated lowfat 2% milk

INSTRUCTIONS

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Baked Potato Casserole
Baked Potato Casserole

Seasoned Baked Potato Wedges

50 mins to make, serves 4

Ingredients

Vegan, Gluten free

Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 Potatoes, large

Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 1/2 tsp Paprika
  • 1 Sea salt

Oils & Vinegars

  • 1 Olive oil or low fat cooking spray

Instructions

  1. Preheat the oven to 400F/200C.
  2. Wash the potatoes to get rid of any dirt (there's no need to peel them).
  3. Cut each potato in half lengthwise, then cut each half into 4 wedges so that you end up with 8 wedges form each potato.
  4. Add the wedges to a large mixing bowl.
  5. Sprinkle over the paprika, garlic powder & onion powder.
  6. Drizzle with about two tablespoons olive oil or or spay with low fat cooking spray then toss everything together to coat.
  7. Sprinkle with a salt and pepper to taste.
  8. Tip: I line my pan with non-stick foil.
  9. Spread the wedges in a single layer over a large baking tray and bake for 35 to 40 minutes, or until golden and cooked through.
  10. Tip: If using low fat cooking spray, for extra crisp wedges, ½ way through the cooking time, spray again and return to the oven.
  11. Remove from the oven and while they are still hot, season with salt to taste.

Seasoned Baked Potato Wedges
Seasoned Baked Potato Wedges

Baked Fries with Garlic Sauce

40 mins to make, serves 2

Ingredients

Produce

  • 1/4 tsp Dill or parsley, dried
  • 5 cloves Garlic
  • 1 tsp Marjoram, dried
  • 1 tbsp Parsley or oregano, fresh
  • 1 tsp Powdered garlic

Condiments

  • 3 tbsp Hummus
  • 2 tsp Lemon juice
  • 3 tbsp Tahini

Baking & Spices

  • 2 Russet potatoes cut into thin wedges or fat match sticks, large
  • 1 Salt
  • 1/4 to taste tsp Salt
  • 2 tsp Starch like arrowroot or flour

Oils & Vinegars

  • 1 2/3 tbsp Vegetable oil

Liquids

  • 2 tbsp Water as needed to, thin

INSTRUCTIONS

  1. Bake the fries: Preheat the oven to 425 degrees F. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
  2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
  3. Spread the potatoes on parchment lined baking sheet with atleast a ¼ inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
  4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
  5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
  6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
  7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Slow Cooker Greek Potatoes

4 hrs to make, serves 8

Ingredients

Vegetarian, Gluten free

Produce

  • 3 lbs Fingerling potatoes
  • 4 cloves Garlic
  • 1 Lemon, Juice of
  • 1 Lemon, Zest of
  • 1 tbsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Paprika, smoked

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 2 tbsp Butter, unsalted

DIRECTIONS:

  1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  2. Place potatoes, olive oil, butter, lemon juice, garlic, oregano and paprika into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
  3. Serve immediately, garnished with lemon zest and parsley, if desired.

Lemon Herb Roasted Potato Nuggets

1 hr to make, serves 4-6

Ingredients

Vegan, Gluten free

Produce

  • 1 Garlic, whole
  • 1 1/2 tbsp Herbs, dried
  • 1 Lemon, juice of
  • 6 Sized russet potatoes, large

Baking & Spices

  • 1/2 tsp Black pepper, cracked
  • 1/2 tsp Kosher salt

Oils & Vinegars

  • 1/4 cup Olive oil

Instructions

  1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
  2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
  3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
  4. Toss together so that the potatoes absorb the lemon juice.
  5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)

30 mins to make, makes 2

Ingredients

Gluten free

Meat

  • 2 strips Bacon, cooked and crumbled

Produce

  • 2 Mostly-baked* potatoes, large
  • 1 tbsp Parsley, fresh

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1 Salt and freshly ground black pepper

Dairy

  • 1 tbsp Butter
  • 2 tbsp Cheddar or gouda cheese

DIRECTIONS:

Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.

Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

*I recommend baking the potatoes until they are nearly done. You don't want them to be underbaked, but then extra 20-25 minutes in the oven with the eggs will definitely continue to cook them, and you don't want them to be overbaked. So I would err on the side of being mostly baked, but not completely.

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    • peachpurple profile image

      peachy 12 months ago from Home Sweet Home

      lovely baked potatoes, I must try these recipes when I am free, need to buy the ingredients